Hospitality Management

Submitter's Information

Name

Stacy Meyer

Title

Faculty Chair

Region

Inland Empire/Desert

College

San Bernardino Valley College

CTE Dean's Information

CTE Dean

Albert Maniaol

Program Information

Program Title

Hospitality Management

TOPs Code

Hospitality (130700)

Projected Start Date

2019-08-13

Program Description

The Hospitality Management AS-T Transfer Degree curriculum prepares students for transfer to a 4-year university to complete a degree in the Hospitality Industry including lodging, food service, institutional or resort operations. Examples include Food and Beverage Manager, Kitchen Manager, Event Planner, Banquet Captain, Room Service Manager and Concierge. Hospitality is the second largest employing industry in the state of California and the United States. The students will gain the skills and experience necessary to be successful at a 4 year university.

Enrollment Completer Projections

We are projecting that 5 students will complete this certificate and degree program the first 2 years and enrollment will increase as the program grows.

Program Proposal Attributes

Program Type(s)

Associate of Science Degree

Program Goals

The goal of the Hospitality Management AS-T Transfer Degree Program is to prepare students for transfer to a 4-year university to complete a degree in the Hospitality Industry. The competencies of this degree are based on the knowledge section of o*Net Online Summary report for SOC code 11-9081.00 - Lodging Managers and 11-1021.00 - General and Operations Managers. The list below includes the courses within this certificate that substantially address each competency. This is a vocational instruction program and is therefore, aligned with the California Community Colleges mission as defined in CAL. O*Net Skills Active Listening - CULART 101, CULART 160, CULART 225, CULART 275, CULART 280, ACCT 200 & BUSAD 210 Speaking - CULART 101, CULART 225, CULART 275 & CULART 280 Service Orientation - CULART 101, CULART 160 & CULART 280 Reading Comprehension - CULART 101, CULART 160, CULART 225, CULART 275, CULART 280, ACCT 200 & BUSAD 210 Critical Thinking - CULART 101, CULART 160, CULART 225, CULART 275, CULART 280, ACCT 200 & BUSAD 210 Active Learning - CULART 101, CULART 160, CULART 225, CULART 275, CULART 280, ACCT 200 & BUSAD 210 Monitoring – CULART 275, CULART 280 & ACCT 200 Coordination – CULART 275 & CULART 280 Management of Personnel Resources – CULART 101, CULART 225 & CULART 280 Management of Financial Resources – CULART 101, CULART 225, CULART 275, CULART 280 & ACCT 200 Management of Material Resources – CULART 101, CULART 225, CULART 275, CULART 280 & CULART 200 The program‐level student learning objective is: Upon successful completion of the program, graduates will have the opportunity to: • Establish and maintain safety and sanitation procedures. • Prepare and follow standardized recipes using a variety of cooking techniques which meet industry quality standards. • Understand and implement customer service using active listening and understanding and communicate effectively. • Define and articulate the core values of the Hospitality Industry. • Understand the basics of business within the industry and participate in monitoring activities including self and others.

Course Units and Hours

Certificate Required Units

n/a

Units of Major Degree

Total Units for Degree

Course Report

Program Requirements

CULART 101 Introduction to Hospitality and Customer Service CULART 160 Introduction to Foods CULART 225 Sanitation & Safety CULART 275 Food, Beverage and Labor Cost Control CULART 280 Principles of Food and Beverage Management ACCT 200 Financial Accounting BUSAD 210 Business Law